Heat
butter and fry garam masala for a few minutes on low heat.
Add tomato puree and keep stirring till tomatoes are cooked.
Add salt, fresh cream and milk; keep stirring till gravy
becomes thick. Remove from heat.
In a
handi heat butter, fry cashew nut powder and green chillies
together on medium heat for a few minutes. Add chicken and
stir. Add the tomato mixture to the chicken. Mix well. Cover
the pan and simmer chicken on low heat until the butter
separates from gravy.
